Hazard Analysis and Critical Control Points (HACCP)
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What is the food chain?
The sequence of stages and operations involved in the production, distribution, storage and handling of a food and its ingredients, from primary production to consumption.
What is food security?
The concept that food is produced in a sustainable way, accessible to all, available at all times and wholesome.
What is food safety?
The concept that food will not harm the consumer when it is prepare and/or rate according to its intended use.
What is food quality?
That a food is of a defined characteristic and is fit for its intended purpose
What does HACCP stand for?
Hazard Analysis and Critical Control Points
Give examples of prerequisites needed before implementing a HACCP programme
- Pest control
- Maintenance programme
- Water control
- Cleaning programme
- Staff training programme
- Personal Health and Hygiene
What are the 7 HACCP principles?
- Conduct a Hazard Analysis
- Determine critical control points
- Establish critical limits
- Establish a monitoring system
- Establish a corrective action system
- Establish verification system
- Establish documents concerning all procedures and records
What are the four hazard categories?
Define a control measure
An action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level
What are the two components that make up a risk?
Impact and Likelihood (Risk = impact + likelihood)
What is a critical control point?
A point at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
What would you like to do?
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